Ingredients
Mushroom pie
whole wheat flour
200g
7oz
0.80cup
13.40tbsp
baking powder
1tsp
egg yolk
1pc
salt
0.5tsp
butter
100g
3.50oz
0.40cup
6.70tbsp
sour cream
2.5Tbs
Filling
large onion
1pc
eggs
2pc
chanterelles
400g
14oz
1.60cup
26.80tbsp
sour cream
300g
10.50oz
1.20cup
20tbsp
hard cheese
125g
4.38oz
0.50cup
8.38tbsp
butter for frying
dried thyme
0.5tsp
salt
to taste
black pepper
to taste
Method
Mushroom pie (22-25cm | 8-9 inch mold)
- Sift the flour with the baking powder and salt, and crumb this mixture with the cold butter using a blender or your hands.
- Add the egg yolk and sour cream (one spoonful at a time, adding as needed) and knead the dough quickly.
- Roll into a ball and leave in the fridge for at least 1 hour.
- Roll out the dough on a lightly floured surface into a circle and put it into a mold.
- Flatten out the bottom and form high sides.
- Place in the fridge for 30 minutes.
Filling
- Fry the mushrooms and onion rings in the butter until golden.
- Season with salt and pepper, add the thyme, and leave to cool.
- Grate cheese on a coarse grater.
- Mix grated cheese, sour cream, eggs, salt, and pepper.
- Put half of the roasted mushrooms on the bottom of the base, pour the filling and place the rest of the mushrooms on top.
Baking
- Bake in a preheated to 356F | 180C oven until done (about 40 minutes). The middle of the pie should be firm, and the top should be browned. Serve warm or cold.
